Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage and Frying Temperatures
Author:
Affiliation:
1. a Department of Food Science and Technology , Guru Nanak Dev University , Amritsar, India
2. b Central Potato Research Institute , Shimla, India
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942910701622664
Reference24 articles.
1. Vacuum frying of potato chips
2. Mechanism and reduction of fat uptake in deep-fat fried foods
3. A new approach to describe oil absorption in fried foods: a simulation study
4. ADJUSTMENT OF SURFACE CONCENTRATION OF REDUCING SUGARS BEFORE FRYING OF POTATO STRIPS
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